Big Ed's Easy Alabama Pulled Pork
Login Register
Login to your account
Create an account * * Required field
The name you entered is not valid.
Please enter a valid username. No space at beginning or end, at least 2 characters and must not contain the following characters: < > \ " ' % ; ( ) &
Password invalid.
The passwords you entered do not match. Please enter your desired password in the password field and confirm your entry by entering it in the confirm password field.
Invalid email address
The email addresses you entered do not match. Please enter your email address in the email address field and confirm your entry by entering it in the confirm email field.

Big Ed's Easy Alabama Pulled Pork

Share |

allergen friendly


allergy friendly


Food allergy


Gluten Free


Pulled pork is very simple to prepare and is great for family barbecue's or for easy entertaining. Make the sauce using this recipe or change it up and use our White BBQ Sauce Recipe to make it a real Southern feast. This dish is completely gluten-free and food allergy friendly for a safe barbecue experience. Compliment the dish by topping with your favorite coleslaw recipe. Use gluten-free and allergy free buns. (Udi's)

  • Ingredients


    1 Pork Shoulder (16lbs-double recipe below) or

    1 Boston Butt Roast (most commonly used and serves 4-6) or Picnic Roast


    2 Tablespoons Black Pepper

    1 Tablespoon White Pepper

    1 Teaspoon Sugar

    2 Teaspoons Cayenne Pepper (adjust for heat)

    2 Tablespoons Chili Powder

    1 Tablespoon Cumin

    2 Tablespoons Emeril's Cajun Seasoning

    1 Tablespoon Garlic Granules

    1 Tablespoon Brown Sugar

    4 Tablespoons Paprika

    1 Tablespoon Onion Powder

    1 Tablespoon Dry Mustard

    1 Teaspoon Salt

    1 Tablespoon Thyme

    1 Tablespoon Oregano

    1 Tablespoon Tarragon

    (Combine spices and mix together throughly)

    "MOP" (Big Bob Gibson's White BBQ Sauce thinned with water can be substiuted)

    1 Cup White Vineager

    1/2 Cup Cider Vinegar

    1 Tablespoon Dark Brown Sugar

    1 Tablespoon Cayenne

    1 Tablespoon Black Pepper

    1 Tablespoon Salt


    Use leftover MOP after cooking meat and add:

    1 Cup Ketchup

    3 Tablespoons Packed Dark Brown Sugar

    1 Tablespoon Yellow Mustard

    1 Tablespoon Molasses

    1 Teaspoon Salt

    1/4 Teaspoon Cayenne (adjust for taste)

  • Methods / Steps
    1. Place rub on meat and cover with plastic wrap
    2. Refrigerate overnight
    3. Heavily smoke* meat fat side up for 2 hours at 250 degrees
    4. Place "mop" ingredients into a large pot with a tight lid and boil
    5. Remove meat from smoker or grill and place fat side down in a pot with the "mop"
    6. Cover and cook for at least 3 hours in a preheated oven at 225 degrees
    7. Remove from pot to cool
    8. Use leftover "mop" to make the sauce or try our White BBQ Sauce
    9. Pile on a gluten-free or allergy friendly bun and top with sauce and your favorite coleslaw.

    *If you don't have a smoker, create one using your gas grill or charcoal grill. Simply take Hickory wood chips and wrap in tin foil (no need to soak if they are wrapped) and place the packets of chips under the grates, directly on the lava rocks or charcoal. Once you see smoke coming out of the grill and it's the right temperature, place roast inside. The art to smoking meat is sustained temperature control, so be sure to keep your on watch on the temperature gauge.